CPA Brunch

TOGETHER AGAIN! It has been three [long] years since the California Protea Association (CPA) - had its last member gathering. Yes, after the dark days of Covid, events are back and this month we went all out and hosted an alfresco brunch at the Institute of Contemporary Art - in Encinitas. How appropriate is that? This brunch was a real culinary treat as we partnered with Chef, Flor Franco - once again, and I’m so delighted to share it with you.

Garnering acclaim and a reputation for excellence, Flor Franco has served as the Executive Chef for several award-winning venues and restaurants, two Sundance Film Festivals, one Conde Nast dinner, hundreds of the world's best events, and has had the honor of designing and executing menus for Hollywood elite, dignitaries, national political figures and of course, CPA members.

We added festive protea flare to the brunch by designing a gorgeous wreath to welcome guests and created 20 colorful arrangements to garnish the tables and to set the scene.

Everyone mingled throughout the brunch, enjoying the delicious Spanish cuisine, and refreshing beverages plus, the lively mariachi band.

A unique group of farmers and gardeners gathered in one place for one moment to share the most universal human conversation: a meal. Chef Flor and her team created an amazing menu that left us all feeling like we had just eaten at a Five Star restaurant.

I hope this alfresco brunch in the museum gardens inspires you in some small way. To me, it felt like the perfect way to rekindle relationships with fellow protea farmers and friends as well as celebrate... July – American Grown Flowers Month!

Event: CPA Member Appreciation Party

June is California Grown Flowers Month and the California Protea Association (CPA) kicked off the month-long celebration on June 1st by throwing a Member Appreciation party. The event was held at a beautiful estate in Hidden Meadows owned by the renowned local Visual Artist Pako Pablos. Pako’s artistic commentary on pop culture through the use of digital art, painting with acrylics and the creation of images in pastels has gained widespread exposure and popularity. Members had the opportunity to enjoy the estate’s panoramic views, tour the grounds and visit Pako's studio.

A delicious dinner was prepared by award winning chef Flor Franco. Garnering acclaim and a reputation for excellence, Flor has served as the Executive Chef for several award winning venues and restaurants, two Sundance Film Festivals, one Conde Nast dinner, hundreds of the world's best events, and has had the honor of designing and executing menus for Hollywood elite, dignitaries and national political figures.

It was a terrific event at a fabulous venue with scrumptious food and lots of great conversations with friends who love protea farming as much as we do!

Many thanks to Pako and Flor for their gracious hospitality!

CPA Event: Banksia Barbeque

Aren’t banksia amazing? We sure think so, which is why we recently held a ‘Banksia Barbeque’ for protea farmers keen on learning about the intricacies of “bush-fire” seed extraction, and wanting tips on sowing and germination. This California Protea Association (CPA) event was hosted by Dave and Stephanie Baxter at their beautiful farm in Fallbrook.

Mel Resendiz, the CPA President, began by welcoming everyone and thanking the Baxter’s for their hospitality. Diana Roy updated everyone on recent protea marketing opportunities and provided them with a preview of the new CPA poster. Carol Booth introduced new association members and highlighted recent fund raising activities. Ben Gill discussed protea production in South America.

Then on to the BBQ – Mel’s presentation! Most Banksia plants are propagated from seeds and the cones must be more than 16 months old to ensure maturity. If the hard casing, when scratched, is dry and squeaky the seed should be mature.

Banksias have developed different ways of releasing their seeds, but they all require some sort of heat like HOT summer days, brush fires, a torch or as shown here - placed in a barbeque.

Once the Banksia has been roasted for several minutes and allowed to cool, the seeds are removed and are then ready to be planted.

Thanks again to our hosts Dave, Stephanie and their dog Skeeter (seated in front)!